In article <[email hidden]>,
Wayne Boatwright wayneboatwright_@_gmail.com said:I don't know how authentic this is, but it's the way I've been making
Green Goddess Dressing for many years. I made it for our salad tonight...
* Exported from MasterCook *
Green Goddess Dressing
Recipe By :
Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can anchovy fillets -- (2 oz.)
1/2 cup chopped parsley
3 Tbls. chopped chives
1 Cup Mayonaise
1 Cup Sour Cream
2 Tbls. tarragon vinegar
1/2 teas. salt
1 Dash freshly ground pepper
Put all ingredients in a blender or food processor and blend for
about 20 seconds. Cover and refrigerate until needed.
As for authentic, this is certainly in the right ballpark. Here's a
couple more from San Francisco chefs.
My mother got this one from a chef at either the Palace Hotel's Garden
Court restaurant in the 1930's or from the Troc, a San Francisco
restaurant in the 40's. ( this salad originated at the Palace Hotel)
Green Goddess Dressing
1/2 cup sour cream
1 cup mayonnaise
juice of 1 lemon
juice of one lime
small can of anchovies, finely chopped
1/4 cup parsley, very finely chopped
1/4 cup green onions with stems, finely chopped
1 tsp wine vinegar
1 clove crushed garlic
1 hard boiled egg, finely chopped
combine and mix well.
This version is from Paoli's restaurant as reported in Doris Muscatine's
"A Cook's Tour of San Francisco", 1963.
Green Goddess Salad
3 cups mayonnaise
8 to 10 filets of anchovies, chopped into small pieces.
1 scallion. chopped fine
2 sprigs of parsley, chopped fine
2 Tbsp. tarragon leaves, chopped fine
1 Tbsp. chives, minced fine
1/2 cup tarragon vinegar
1 clove garlic
assorted salad greens: romaine, escarole, chicory, broken into pieces
Mix well together all but the garlic. Rub salad bowl with the garlic and
add greens and dressing and toss well. Use about 1 Tbsp. of dressing
per person. (There was no measurement for the greens, so it's your
guess.)
D.M.
